- 3-1/2 cups crushed Cinnamon Life cereal
- 1 cup flaked coconut
- 3/4 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/2 cup butter, melted
- 1/2 gallon vanilla ice cream, softened
- In a bowl, combine the cereal, coconut, brown sugar and pecans. Drizzle with butter; stir until combined. Press half into an ungreased 13-in. x 9-in. dish. Carefully spread with ice cream. Sprinkle with remaining cereal mixture; gently press down. Cover and freeze until firm. Remove from the freezer 10 minutes before cutting. May be frozen for up to 2 months. Yield: 12-15 servings.
Originally published as Coconut Ice Cream Squares in Quick Cooking March/April 2003, p59
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Apr. 28, 2011
"I've been making this for years and it is always a summertime winner!"